Alaskan Pacific Cod with Spicy Fennel & Tomato Sauce

Name: Alaskan Pacific Cod with Spicy Fennel & Tomato Sauce
Prep time: 10 min
Cook time: 30 min
Yield: 4
Cuisine: American,
Ingredients: 3 tbsps olive oil divided; 1 cup diced onion; 1 tbsp minced fresh garlic; 1/2 tsp fennel seed cracked (see Tip below); 6 tbsps dry white wine such as Sauvignon Blanc; 1 can (14 1/2 oz) diced tomatoes undrained; 1/4 tsp red pepper crushed; 1/3 cup sliced Italian green olives such as Castelvetrano; 4 Alaskan Pacific Cod filets about 6 ounces each; Salt and pepper (optional); Chopped parsley for garnish, if desired

Sustainably caught, this Alaskan Pacific Cod is mild in flavor, making it a versatile fish for any meal. Serve it up with our tomato, fennel seed and olive sauce for a fragrant, Italian take on skillet-cooked fish.

10m

PREP TIME

30m

COOK TIME

283

CALORIES

11

INGREDIENTS

Servings: 4

Ingredients

3 tablespoons olive oil, divided
1 cup diced onion
1 tablespoon minced fresh garlic
1/2 teaspoon McCormick® Fennel Seed, cracked (see Tip below)
6 tablespoons dry white wine, such as Sauvignon Blanc
1 can (14 1/2 ounces) diced tomatoes, undrained
1/4 teaspoon McCormick® Crushed Red Pepper
1/3 cup sliced Italian green olives, such as Castelvetrano
4 Alaskan Pacific Cod filets, about 6 ounces each
Salt and pepper, (optional)
Chopped parsley, for garnish, if desired

KEY PRODUCTS

INSTRUCTIONS

1 Heat 2 tablespoons of the olive oil in large skillet on medium heat. Add onions; cook 2 to 3 minutes, stirring often until softened. Add garlic and cracked fennel seed; cook and stir 1 minute until fragrant. Add wine to deglaze, scraping browned bits from bottom of pan.
2 Simmer until liquid is reduced by half, about 5 minutes. Stir in tomatoes and crushed red pepper; reduce heat to low and cook 10 minutes. Add olives and cook 3 minutes longer. Turn off heat and keep warm.
3 Meanwhile, pat cod filets dry with paper towels. Season filets with salt and pepper, if desired. Heat remaining 1 tablespoon olive oil in large nonstick skillet on medium-high heat. Carefully place cod filets in skillet, flesh-side down (the side that had skin should be facing up). Cook, undisturbed, 2 to 3 minutes until golden-brown crust forms on bottom. Gently flip filets. Reduce heat to medium and cook 3 to 4 minutes longer or until cooked through and fish flakes easily with a fork.
4 Divide the Spicy Fennel & Tomato Sauce between 4 serving plates. Place cooked cod over sauce and sprinkle with parsley to serve, if desired.
5 Test Kitchen Tip: To crack spice seeds such as fennel, cumin and coriander, place the amount needed into a small bag. With the back of a medium size metal spoon crush or pound the seeds until desired size is reached.